Grain-Free za’atar flatbreads

These flatbreads are my favorite go-to. Easy to make, extremely versatile, and just as satisfying as a real piece of bread, these grain-free za’atar flatbreads can’t be beat

Ingredients:

1/2 cup of cashew meal/flour (almond flour can be subbed)

1/2 cup tapioca flour

1 cup of full fat coconut (culinary grade, usually in a can)

1 tbsp za’atar

pinch of sea salt

Directions:

Heat up a non-stick pan to medium-high heat. After trial and error, I have found that these come out best with out using oil, so do not grease your pan (but make sure you’re using a good non-stick pan). Mix together all of the ingredients listed until you have a batter. In the pan, spoon in your batter and spread it around to make it thinner, you can make them whatever shape you’d like: large, small, round of more oblong like I have done. Here is a photo of the batter on the pan before it has properly cooked:

Flip the flatbread after about 2 minutes when it looks like it has started to solidify. You want it to be bubbling a bit and getting brown marks on either side. Flip again and continue to cook as needed (until browned).

Voila! Here is the finished product

You can top these with more za’atar, sumac, brush with olive oil, or leave them as they are. They are particularly delicious with my beet hummus as shown below. Enjoy!

Thanks! They are super flexible due to the tapioca which acts as a sub for the stretchiness of gluten. I would definitely use them in lunches (: They actually hold more than regular flatbreads without breaking in my personal experience